Baillette
Champagne 1er Cru Village Extra But
| Denomination | AOC Champagne Premier Crus Extra Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 60% Chardonnay, 20% Pinot Nero |
| Aging | Aged in the cellar for 3 to 6 years; 10 months on the lees |
- Name and style: Champagne AOC Premier Cru Extra Brut, traditional method
- Grape blend: 60% Chardonnay, 20% Pinot Noir, with reserve Pinot Meunier
- Vinification: fermentation in wood, indigenous yeasts, natural malolactic, unfiltered
- Sensory profile: straw yellow, fine perlage, red fruits and yeast notes
- Pairings and serving: fish, shellfish, starters and cheeses; serve at 6–8 °C
Description
What kind of wine it is
Pierre Baillette Champagne Le Village 1er Cru Extra Brut by Baillette expresses the true essence of the Montagne de Reims. Crafted using the Traditional Method, it is born from a harmonious blend of Chardonnay, Pinot Noir and reserve Pinot Meunier. The winemaking process involves fermentation in wooden barrels with indigenous yeasts, natural malolactic fermentation and no filtration whatsoever. Straw yellow in colour with a fine perlage, it reveals intense red fruits and fragrant yeasty notes on the nose. The palate is fresh and balanced, finishing with remarkable persistence.
Where it comes from
The grapes come from the Montagne de Reims subzone, from plots located between Trois-Puits, Rilly-la-Montagne and Verzenay. The rows are rooted in shallow soils of limestone and chalk, the famous Campanian chalk, whose calcareous component defines the pronounced mineral character of the Champagne. The estate adopts a strict organic and sustainable management, working the land with horses and excluding the use of herbicides or insecticides. The manual harvest ensures careful selection of the bunches, respecting the natural vocation of the land.
How it is produced
This Traditional Method is produced while preserving the utmost integrity of the raw material. The musts undergo fermentation in wooden barrels triggered completely spontaneously. The subsequent prise de mousse is completed with a patient ageing in the cellar that can vary from three to six years, a fundamental stage to give breadth and complexity to the cuvée. The Extra Brut dosage enhances its absolute gustatory clarity, making it the ideal pairing to elegantly enhance fish dishes, delicate shellfish and flavourful cheese boards.
History and Curiosities
Le Village by Pierre Baillette is born from a careful selection of Premier Cru grapes from the Montagne de Reims. This Extra Brut Champagne is the result of sustainable practices and vineyards tended by horse on chalky soils. The winemaking process enhances the traditional method through fermentation in wood with indigenous yeasts and no filtration, concluding with ageing that ranges from three to six years. On the palate, it offers a fine perlage and an extraordinarily fresh taste, where clear notes of red fruits intertwine with elegant hints of yeast.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
plants of Chardonnay, Pinot Meunier and Pinot Noir are grown on shallow soils of limestone-gypsum places array of typical local rock layer called Craie du Campanien. Peculiarities of this formation is the wealth of calcium component able to promote natural (and ideal) regulation of water availability in the soil.
The production style of Baillette home can truly be called traditional.
This is because all agricultural practices, as well as the work in the cellar, is governed by an ethic of respect both for nature and towards the cultural values that the farmer has to contemplate. The vineyard is worked with the horse, the harvest is done manually and from an agronomic point of view is banned the use of any herbicide or insecticide.
The fermentations are carried in wooden casks, and are triggered by indigenous yeast. Even the malolactic occur naturally and the wine, bottling, it is not filtered. The aging of wine in the cellar time varies from 3 to 6 years.
The goal of the property is not just limited to the creation of high-quality champagne, but especially to preserve the most authentic values of the wine tradition of this legendary region.
Read more
| Name | Pierre Baillette Champagne Le Village 1er Cru Extra But |
|---|---|
| Type | White green classic method sparkling wine extra brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 60% Chardonnay, 20% Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Baillette |
| Story | History and Curiosities Le Village by Pierre Baillette is born from a careful selection of Premier Cru grapes from the Montagne de Reims. This Extra Brut Champagne is the result of sustainable practices and vineyards tended by horse on chalky soils. The winemaking process enhances the traditional method through fermentation in wood with indigenous yeasts and no filtration, concluding with ageing that ranges from three to six years. On the palate, it offers a fine perlage and an extraordinarily fresh taste, where clear notes of red fruits intertwine with elegant hints of yeast. |
| Origin | Montagne de Reims (Trois-Puits, Rilly-la-Montagne, Verzenay) |
| Soil composition | Shallow limestone-chalk soils (Campanian chalk) with high calcium content |
| Production technique | Classic method (traditional) |
| Wine making | Traditional method (classic); fermentation in wooden barrels with indigenous yeasts; natural malolactic fermentation; ageing in the cellar for 3 to 6 years; unfiltered (zero filtration). |
| Aging | Aged in the cellar for 3 to 6 years; 10 months on the lees |
| Residual sugar | 4.0 gr/L |
| Allergens | Contains sulphites |